Thursday, June 29, 2017

We're reaching the end of June, and we see that the latest episode of The Undertow Podcast was released just today.

Robert and I discuss the latest news in the world of Brubaker and Phillips -- both the revised summer schedule and the first news about a Criminal graphic novella -- and we take a close look at the latest issue of Kill Or Be Killed, the penultimate chapter in the series' second arc.

Episode #13 is a little shorter than our usual podcast, as we're skipping recommendations this month but producing a bonus episode to review the compelling mini-series A.D. After Death, by Scott Snyder and Jeff Lemire. The oversized hardcover collection of the book was released Wednesday, and we should have our podcast review out in the next few weeks. We'll keep everyone posted.

In the meantime, we hope you enjoy episode #13: The Undertow Podcast is available at iTunes and on Podbean.

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Prompted by a recent favorable iTunes review -- thanks, Pizza Spirit! -- I rambled a bit about Guinness, my favorite among the very few beers I drink.

In a couple videos online, Guinness Master Brewer Fergal Murray explains that there's a proper way to pour the Irish stout, from the can, from the bottle -- though he confirms that it's really best straight from the bottle -- and straight from the tap.

These videos really do seem ridiculous, and they make Guinness fans look like lunatics, but I've discovered that the method really does matter: these methods are all quite easy to learn, and they improve both the pint's appearance and its creamy texture.

My favorite place to get a pint is at the Shakespeare Tavern Playhouse in midtown Atlanta, home of the city's most active professional theater company and a cozy kitchen that serves dinner before the show and desserts during intermission.

Volunteering there once a month (or more), I've had a good bit of experience serving beer, wine, and soft drinks, and I'm proud to say that I pour a damn fine pint of stout.